Chef Gosselin Corn Chowder

The whole month has been a soup and stew month. I am going to share some recipes that made me smile. I am currently making a crock of corn chowder and this is really great. Every recipe was made in the crock pot so I prepped the ingredients and in they went. Later that early evening I try a bowl and the rest gets container stored for my work week. I do love a nice soup for lunch in the cold weather. Let’s make some Corn Chowder.

1/2 cup diced crispy bacon

4 medium potatoes, peeled and chopped

1 cup celery, chopped

1 cup carrot, chopped

1 cup onion, chopped

3 cups chicken stock

3 cups frozen corn

1 cup shredded white cheddar cheese

2 tsp salt

1 tsp ground black pepper

2 cups heavy cream

2 tblsp flour

1/4 tsp dried thyme

In a large stockpot over medium heat, cook bacon, stirring occasionally, until crisp, 8 to 10 minutes.

Transfer to a paper-towel lined plate.

Drain all but 1 tablespoon bacon fat from stockpot

Add onion, celery and carrot to stockpot and saute on medium high, stirring occasionally, until onions are translucent, 5 to 7 minutes.

Add potatoes and chicken stock and bring to a boil.

Reduce heat (medium low), cover, and simmer until potatoes are tender, about 10 minutes.

In a small bowl, whisk cream and flour.

Stir milk mixture into potato mixture.

Add corn, cheese, cream, and baconĀ 

Bring to a boil and cook until cheese is melted, 2 to 3 minutes

Taste and re-season with salt and pepper.

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